CHICKEN POT PIE ORIGIN RECIPES

Name: Classic Chicken Pot Pie
Prep time: 25 min
Total time: 1 h 5 min
Yield: 6
Ingredients: 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box; 1/3 cup butter or margarine; 1/3 cup chopped onion; 1/3 cup all-purpose flour; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 3/4 cups Progresso™ chicken broth (from 32-oz carton); 1/2 cup milk; 2 1/2 cups shredded cooked chicken or turkey; 2 cups frozen mixed vegetables, thawed

CLASSIC CHICKEN POT PIE RECIPE - PILLSBURY.COM

Classic Chicken Pot Pie Recipe - Pillsbury.com image

One of our most popular and top-rated meals of all time, this Classic Chicken Pot Pie has a flaky, buttery crust, a creamy sauce, and a hearty mix of chicken and vegetables your family will love. Plus, this homemade chicken pot pie is super easy to prep, making it a great recipe for beginner cooks and busy families alike.

Provided by Pillsbury Kitchens

Total Time 1 hours 5 minutes

Prep Time 25 minutes

Yield 6

Number Of Ingredients 10

Ingredients

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1/3 cup butter or margarine
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
1/2 cup milk
2 1/2 cups shredded cooked chicken or turkey
2 cups frozen mixed vegetables, thawed

Steps:

Heat oven to 425°F. Prepare pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

Nutrition Facts : Calories 560 , CarbohydrateContent 44 g, CholesterolContent 50 mg, FatContent 5 , FiberContent 4 g, ProteinContent 25 g, SaturatedFatContent 10 g, ServingSize 1 Serving, SodiumContent 1210 mg, SugarContent 4 g, TransFatContent 2 1/2 g

PENNSYLVANIA DUTCH CHICKEN POT PIE – A COALCRACKER IN THE ...

Pennsylvania Dutch Chicken Pot Pie – A Coalcracker in the ... image

Luscious squares of homemade dough simmered in a hearty chicken, ham, or beef stock.

Provided by A Coalcracker in the Kitchen

Categories Entree

Number Of Ingredients 15

Ingredients

2 Tablespoons butter
2 cups all-purpose flour, sifted
1/2 teaspoon salt
2 eggs, beaten
1/8 cup milk (adjust as necessary, I might use 1/4 or so depending on moisture in flour, size of eggs)
1 teaspoon baking powder
4 cups buttermilk baking mix (Bisquick brand preferred)
2/3 cup milk
1 small, whole chicken (or bone-in pieces of your choice)
Water to cover chicken in pot (may also use low sodium chicken broth)
4 medium white or gold potatoes, peeled and cut in large dice
3 medium carrots, peeled and sliced
2 large ribs celery, diced
1 medium onion, peeled and cut into large dice
Salt and pepper, to taste

Steps:

Stock
Pot Pie Dough (traditional version)
Pot Pie Dough (easy version with baking mix)
Finishing

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